Brunch

Smoky roasted eggplant Hoummus is for Lunch.

Smoky roasted eggplant Hoummus takes 15 minutes to prepare.

Smoky roasted eggplant Hoummus takes several minutes to cook.

Smoky roasted eggplant Hoummus makes 14 servings.

The ingredients for Smoky roasted eggplant Hoummus are:

1 large eggplant, roasted, (about 2 cups)
1 can chickpeas, drained, juice reserved
4-6 cloves garlic
5 Tbs tahini
4 ounces lemon juice (preferably fresh)
2 tsp fresh ginger root
1 fresh jalapeno pepper (use less to taste)
1 tsp cumin, ground
1 tsp turmeric
1 tsp sea salt
1 tsp fresh ground black pepper

Here is how you make Smoky roasted eggplant Hoummus:

This makes 14 generous 1/4 cup servings. 1. Roast the eggplant on the grill. (this is not included in prep time, but here's the instructions if you need them. You'll need 30 minutes to roast and a couple hours to cool before peeling) To do this, wash, cut off stem and pierce the skin with fork all along the length to keep it from bursting. On med-high flame, set eggplant directly on grill, turning every 7 minutes or so, for about 30 minutes until the skin is charred. Set aside to cool, then peel away charred skin, saving the flesh ( a few flecks of skin will add more smoky flavor and are okay). Chill up to overnight, covered. 2. Mince the garlic and jalapeno pepper (wear plastic gloves for safety). Remove seeds and membrane from the pepper to reduce the heat, if desired. Set aside.3. Add the chilled roasted eggplant, tahini, lemon juice in food processor, pulse till it's an even consistency--about 1 minute. 4. Add spices and grated ginger root paste, continue to process another 30 to 60 seconds to get them fully incorporated. Scrape down sides with spatula if needed. 5. Add drained garbanzo beans and continue pulsing on low speed until an even paste like consistency is achieved. Use reserved liquid from the beans or a little extra tahini or lemon juice until you get a consistency you like, something akin to peanut butter is optimal for dipping and using in sandwiches. 4. Add jalapeno a bit at a time, thoroughly blending about 20 seconds each time to get it fully dispersed, and taste for heat. Add more or less to suit you. Adjust the seasonings if needed. 5. Let chill to blend for about an hour before serving. Taste before using and add more spices if desired, since this tends to mellow a bit after a couple days of being stored. Number of Servings: 14Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Smoky roasted eggplant Hoummus is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 73.5

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 284.6 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 2.1 g
• Protein: 2.5 g

The dietary needs meet for Smoky roasted eggplant Hoummus is Vegetarian